Ultimate Carne Asada Recipe: Grilled Perfection

Elevate your taco game with this mouthwatering carne asada recipe. Tender skirt steak marinated in a flavorful blend of citrus, chiles, and spices, then grilled to smoky perfection. It’s a crowd-pleasing dish that’ll transport your taste buds straight to Mexico!

Why You’ll Love This Carne Asada

This carne asada recipe strikes the perfect balance between rich, beefy flavor and zesty marinade. The skirt steak becomes incredibly tender and juicy, with a delicious char from the grill. Whether you’re serving it in tacos, burritos, or as a main dish, this carne asada is sure to impress.

Ingredients

• 3 whole dried ancho chiles, stems and seeds removed
• 3 whole dried guajillo chiles, stems and seeds removed
• 2 whole chipotle peppers, canned in adobo
• 3/4 cup (180ml) fresh juice from 2 to 3 oranges, preferably sour oranges
• 2 tablespoons (30ml) fresh juice from 2 to 3 limes
• 2 tablespoons (30ml) extra-virgin olive oil
• 2 tablespoons (30ml) soy sauce
• 2 tablespoons (30ml) Asian fish sauce, such as Red Boat
• 2 tablespoons (30g) dark brown sugar
• 1 small bunch cilantro, leaves and tender stems only, divided
• 6 medium cloves garlic
• 1 tablespoon whole cumin seeds, toasted and ground
• 1 teaspoon whole coriander seeds, toasted and ground
• Kosher salt
• 2 pounds (900g) skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain into 5- to 6-inch lengths
• Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, and avocado, for serving

Instructions

1. Prepare the marinade: Microwave dried chiles for 10-20 seconds until pliable. Blend with chipotle peppers, citrus juices, olive oil, soy sauce, fish sauce, brown sugar, cilantro, garlic, cumin, and coriander until smooth. Season with salt to taste. Reserve half for later use.
2. Marinate the steak: Add extra salt to the remaining marinade. Coat each piece of steak and place in a zipper-lock bag. Pour excess marinade over steaks, remove air, and seal. Refrigerate for 3-12 hours.
3. Prepare the grill: Light charcoal or preheat gas grill to high heat. Clean and oil the grates.
4. Grill the steak: Remove steaks from marinade and wipe off excess. Grill over high heat, turning occasionally, until well-charred and internal temperature reaches 110°F (43°C), about 5-10 minutes. Rest for 5 minutes before slicing against the grain.

Serving Suggestions

Serve your carne asada hot off the grill with warm tortillas, lime wedges, diced onion, fresh cilantro, and sliced avocado. Don’t forget to offer the reserved salsa for an extra flavor kick!

Chef’s Tips

• For maximum tenderness, don’t marinate longer than 12 hours.
• Ensure your grill is scorching hot to achieve that perfect char.
• Always slice against the grain for the most tender bites.